Colcannon Chowder

• From: United States Potato Board

Ingredients

• 1 1/3 lbs russet potatoes, peeled and cut into 3/4-inch chunks

• 14 oz reduced-sodium chicken broth

• 1 cup water

• Salt

• 2 Tbs canola oil

• 3 cups coarsely chopped green cabbage

• 3/4 cup finely chopped onion

• 8 oz smoked chicken or turkey sausage, sliced 1/4-inch thick

• 1 med carrot, shredded

• 1/2 cup 1% milk

• Pepper, to taste

Potatoes and Ireland are inextricably linked. Enjoy this traditional Irish chowder for your St. Patrick’s Day fare.

Directions

• In 3-quart saucepan cover potatoes with broth and water; add 1 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes; set aside.
• Meanwhile heat oil in 10-inch non-stick skillet over medium-high heat; add cabbage and onion. Sauté 10 minutes, tossing occasionally.
• Add sausage; continue to sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.
• With slotted spoon, remove about ¾ cup of potato pieces from saucepan and add to skillet. In electric blender blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan.
• Add puréed potatoes to the skillet; mix in enough milk for consistency desired. Heat to simmering and season with salt and pepper.